Easy Ground Beef Enchiladas Recipe

There’s something about a warm, cheesy enchilada that just hits the spot, especially on a busy weeknight. These ground beef enchiladas are super easy to make but taste like you’ve put in way more effort. With a savory filling of seasoned beef, a generous layer of melted cheese, and plenty of flavorful enchilada sauce, this dish quickly becomes a family favorite. Plus, they’re incredibly versatile—you can dress them up with extra toppings, make them spicy, or keep them mild depending on your crowd. This recipe is about to become your go-to for “Taco Tuesday” (or any day, really).

this RECIPE

My first experience with homemade enchiladas 🌮

I’ll never forget the first time I made enchiladas from scratch. I was nervous about getting the flavors right, and I might have overstuffed a tortilla or two (lesson learned!). But as soon as I took my first bite, I was hooked. The combination of warm, tender tortillas, gooey cheese, and that hint of spice from the sauce felt like a hug in food form. Now, enchiladas have a permanent spot on my family’s meal rotation, and I’ve tweaked the recipe just enough to make it foolproof and fast. This version, with ground beef and simple ingredients, has all the deliciousness of that first experience without any complicated steps.

A quick history of enchiladas

Enchiladas have roots in Mexican cuisine that stretch back to Aztec times, where tortillas were often used to wrap fillings as a portable meal. The word “enchilada” comes from the Spanish verb “enchilar,” meaning “to season with chili.” Traditional enchiladas were made by dipping corn tortillas in a chili sauce, filling them with simple ingredients, and rolling them up. Over the years, enchiladas have evolved to include various fillings like meats, beans, and vegetables, and have spread to become a beloved dish worldwide. This recipe keeps things simple but flavorful, staying true to the dish’s humble, comforting origins.

Let’s talk ingredients: the essentials for delicious enchiladas

• Ground beef: This is the heart of our filling. Ground beef adds a rich, meaty flavor that pairs perfectly with the spices and sauce. For a lighter option, you could swap in ground turkey or chicken, though the flavor will be slightly milder.
• Onion: A little chopped onion adds sweetness and depth to the filling. If you’re not a fan of onions, feel free to use green onions or shallots for a milder taste.
• Spices (chili powder, paprika, cumin): These spices are essential for giving the beef a warm, earthy flavor with just the right amount of heat. Cumin adds that signature smoky note, while chili powder and paprika bring the spice.
• Salsa: This is my secret ingredient for adding a burst of flavor to the beef. It gives the filling a juicy, slightly tangy note and keeps everything from drying out.
• Corn tortillas: Corn tortillas are traditional for enchiladas because they hold up well in the sauce without getting too soggy. If you’re out of corn tortillas, you can use flour ones, but they might have a slightly softer texture.
• Red enchilada sauce: This is the star of the dish! The sauce coats the tortillas, adds moisture, and ties all the flavors together. You can use homemade or store-bought, but go for a good-quality sauce for the best results.
• Cheddar and Monterey Jack cheese: These cheeses melt beautifully, creating that irresistible gooey layer on top. Cheddar adds sharpness, while Monterey Jack is milder and creamier. You can also mix in a little pepper jack if you like extra heat!

Kitchen gear you’ll need (and a few handy alternatives)

• Large skillet: For browning the beef and sautéing the onions. A non-stick skillet makes it easy to cook everything evenly without sticking.
• Saucepan: You’ll need a small saucepan to warm up the enchilada sauce. This step is essential for getting the tortillas nice and pliable.
• 9×13 baking pan: A good-quality baking dish ensures even cooking. If you don’t have a 9×13 pan, you could use two smaller pans and divide the enchiladas between them.
• Tongs or slotted spoon: These make it much easier to dip the tortillas in the sauce without burning your fingers!
• Cheese grater: Freshly grated cheese melts better, so if you have a box grater, put it to good use. Pre-shredded cheese can work in a pinch, but it often contains anti-caking agents that prevent it from melting as smoothly.

Step-by-step: Making perfect ground beef enchiladas

1. Preheat the oven to 350°F: This allows the oven to reach the perfect temperature for baking the enchiladas.
2. Brown the beef and sauté the onions: In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. This should take about 5-7 minutes. Season with salt, pepper, chili powder, paprika, and cumin. Stir in the salsa, and let everything cook together for another 2-3 minutes until the flavors blend.
3. Prepare the baking dish: Pour a little bit of the enchilada sauce into the bottom of a 9×13 baking pan. This keeps the enchiladas from sticking and adds flavor to the base.
4. Warm and dip the tortillas: In a small saucepan, heat the remaining enchilada sauce over low heat. This helps soften the tortillas, making them easier to roll. Using tongs, dip each tortilla in the warm sauce until coated.
5. Fill and roll the tortillas: Spoon some of the beef mixture into each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with all the tortillas until the beef mixture is used up.
6. Top with sauce and cheese: Pour any remaining enchilada sauce over the rolled tortillas, making sure everything is well-coated. Then, sprinkle the shredded cheddar and Monterey Jack cheese on top.
7. Bake: Place the pan in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly. Everything is already cooked, so this step is just to bring it all together.
8. Serve with toppings: Top the enchiladas with your favorite toppings like sour cream, chopped cilantro, diced tomatoes, or avocado slices. Dig in and enjoy!

Customizing your enchiladas: Variations and twists

• Make it spicy: If you love heat, try adding diced jalapeños to the beef mixture or using a spicy salsa. You could also use a spicier enchilada sauce or sprinkle pepper jack cheese on top.
• Vegetarian option: Swap the beef for a mix of black beans, corn, and diced bell peppers. This keeps the filling hearty and flavorful without the meat.
• Low-carb: Use low-carb tortillas or even zucchini strips as your “tortilla.” For the zucchini version, slice the zucchini lengthwise, dip in sauce, and roll with the filling for a veggie-packed twist.
• Cheese lovers’ version: If you’re all about the cheese, try adding crumbled queso fresco on top of the cheddar and Monterey Jack for an authentic Mexican touch.
• Chicken enchiladas: Swap the beef with shredded rotisserie chicken for a quicker, lighter alternative. It’s just as tasty and might even be a little easier on busy nights!

How to serve these enchiladas for a full fiesta experience

Serve these enchiladas straight from the oven with a side of Spanish rice or refried beans. Garnish with fresh toppings like chopped cilantro, sliced green onions, or a few extra jalapeños if you’re a heat lover. For a pop of color and flavor, add a scoop of guacamole on the side. I also love to serve them with a big salad with crunchy romaine, tomatoes, and a light vinaigrette—it helps balance the richness of the enchiladas.

beverage pairings

These enchiladas are bold in flavor, so I recommend pairing them with a refreshing beverage. A chilled Mexican horchata (a creamy rice milk drink with cinnamon) is a fantastic option that complements the spices. If you prefer something fruity, a virgin margarita made with lime juice and a splash of orange juice hits the spot. Iced hibiscus tea (known as “agua de jamaica”) is another traditional Mexican drink that pairs wonderfully with this dish, adding a slightly tart, floral note that’s perfect with cheesy enchiladas.

Storing and reheating leftovers

If you happen to have any leftovers (a rare occurrence in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes, or until heated through. You can also microwave them, but the oven method keeps the tortillas from getting soggy. These enchiladas can also be frozen—just wrap them tightly and store for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and then reheat as mentioned above.

Scaling the recipe up or down

This recipe makes about 12 enchiladas, which serves 4-6 people. If you’re cooking for a crowd, it’s easy to double the ingredients and use an extra baking pan. For a smaller batch, you can halve the recipe and bake in an 8×8 pan. Just keep an eye on the cheese while baking—it’ll melt faster in a smaller pan!

FAQs about ground beef enchiladas

1. Can I use flour tortillas instead of corn?
   Absolutely! Flour tortillas will be a bit softer, but they work just fine.
2. How can I make this dish spicier?
   Add chopped jalapeños to the filling, use a spicy enchilada sauce, or sprinkle pepper jack cheese on top for extra heat.
3. What toppings go best with enchiladas?
   Sour cream, guacamole, chopped cilantro, and diced tomatoes are all great options!
4. Can I freeze these enchiladas?
   Yes, just wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
5. Can I make these enchiladas vegetarian?
   Definitely! Swap the ground beef for black beans, corn, and bell peppers.

Give this easy ground beef enchilada recipe a try the next time you’re craving something cheesy, hearty, and full of flavor. Customize it, add your favorite toppings, and make it your own—you’ll be coming back to this recipe again and again!

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